Description
A hearty and flavorful German Gulaschsuppe made with tender beef, potatoes, and paprika in a rich tomato broth — perfect for cold days.
Ingredients
1 lb beef chuck, cut into cubes
2 medium potatoes, diced
2 medium onions, chopped
3 cloves garlic, minced
2 tbsp vegetable oil
1 tbsp sweet paprika
1 tsp smoked paprika (optional)
1 tsp caraway seeds (optional)
1 can (14 oz) diced tomatoes
4 cups beef broth
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions
Prepare Ingredients:
Dice beef into bite-size cubes. Chop onions, dice potatoes, and mince garlic.
Brown the Beef:
In a large soup pot, heat vegetable oil over medium-high heat.
Add beef and cook until browned on all sides (about 5–7 minutes).
Add chopped onions and garlic, sauté until softened.
Stir in sweet paprika, smoked paprika (if using), and caraway seeds for flavor depth.
Simmer the Soup:
Pour in diced tomatoes and beef broth. Bring the mixture to a boil.
Reduce heat and add diced potatoes. Simmer uncovered for 45–60 minutes until beef is tender and potatoes are cooked through.
Season with salt and pepper to taste.
Serve:
Ladle the hot Gulaschsuppe into bowls. Garnish with chopped parsley.
Serve with crusty bread or rustic rolls for a complete meal.
Notes
This soup gets even better the next day—perfect for leftovers.
For a spicier version, add a pinch of chili flakes.
Traditional German variations may also include bell peppers.
Use smoked paprika for extra depth and warmth.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: German, Central European
